The ideal summer dinner—without the labor required for the traditional Spanish version.

Ingredients

    * 3/4 pound cooked Chorizo or linguiça sausage, cut into chunks
    * 4 tablespoons olive oil
    * 1 1-pound bag saffron rice (such as Vigo)
    * 1 9-ounce package frozen artichoke hearts, thawed and drained
    * 1 8-ounce jar roasted red peppers, drained and sliced
    * 2 cups chicken or fish broth, or wine
    * 1 pound large shrimp, peeled
    * 1 cup frozen peas, defrosted

Preparation

1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.

2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring to a boil.

3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.

4 Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.

NOTE If your kids are leery of spicy foods, opt for the garlicky linguiça sausage. If they don't mind a little kick, go for the chorizo.

Time: 45 minutes     Makes 4 servings

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